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1. Thermally generated flavors : maillard, microwave, and extrusion processes / Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin, editors.

by Parliment, Thomas H | Morello, Michael J | McGorrin, Robert J | American Chemical Society. Division of Agricultural and Food Chemistry | American Chemical Society. Meeting (204th : 1992 : Washington D.C.).

Call number: 664.02 THE Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, 1994Availability: Items available for loan: BSTI [Call number: 664.02 THE] (1).

2. Maillard reactions in chemistry, food, and health / edited by Theodore P. Labuza ... [et al.]

by LaBuza, Theodore P | International Symposium on the Maillard Reaction (5th : 1993 : University of Minnesota).

Call number: 547.2 MAI Material type: book Book; Format: print Publisher: Cambridge : Royal Society of Chemistry, c1994Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 547.2 MAI] (1).

3. Enzymatic browning and its prevention / Chang Y. Lee, John R. Whitaker.

by Lee, Chang Y | Whitaker, John R | American Chemical Society. Division of Agricultural and Food Chemistry | American Chemical Society. Meeting (208th : 1994 : Washington, D.C.).

Call number: 664.8 ENZ Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, 1995Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.8 ENZ] (1).

4. The Maillard reaction reconsidered : cooking and eating for health / Jack N. Losso.

by Losso, Jack N [author.].

Call number: TP372.55.M35 L67 2016 Material type: book Book; Literary form: Not fiction Publisher: Boca Raton ; London : CRC Press, [2016]Copyright date: ?2016Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available